Ingredients:
- Risotto rice (Arborio)
- Onion, finely chopped
- Garlic, finely chopped
- Broth (chicken or vegetable)
- White wine
- Sliced summer truffle
- Butter
- Grated Parmesan
- Salt and black pepper
Preparation:
- Sauté the onion and garlic in a little oil until golden. Add the rice and sauté for a few minutes.
- Pour in the wine and stir until it evaporates.
- Add the broth in small portions, stirring constantly.
- When the rice is almost done, add the chopped truffle.
- Stir and add a little more butter and Parmesan.
- Season with salt and pepper to taste and serve.
